After a long wait, we finally bring you chorizo cured in Spain. You will immediately notice the difference between this chorizo and domestic imitations. Palacios, a company based in Logroño, the capital of the La Rioja region, earned permission from the U.S. authorities to export chorizo to the U.S. in 1997, but it wasn't until 2001 that it started entering the country in any significant quantity. Palacios Chorizo does not contain any preservatives or artificial colors-- just pork sausage cured with paprika and garlic. They use a traditional process, using a secret 30-year-old family recipe. Its meat and natural ingredients are carefully selected, creating a smoky, earthy, sweet, and tangy sausage.

Finally, Americans can enjoy one of the true culinary treasures of Spain! Chorizo is excellent in stews, potages, omelets, paellas, or served as part of a tapas. It makes a statement, with a flavor so powerful that it does not influence a dish subtly.

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By CPfrom NVon Mar 04, 2016

Soooo Good!

Wow! Such flavor, no nitrates, excellent quality, so wonderfuly good!!

By Antojadafrom El Cajon, CA.on Jan 10, 2016

Choritzzz0

A little dry but far way better than what we find locally.

By Racoonmanfrom So-Calon Dec 03, 2015

This is Spanish not Mexican Chorizo

The mild is spicy but not hot. The Hot is spicy and has a slow medium heat. Cut off a 2" piece peal off the casing and slice 1/8" - 3/16" thick. Eat with grilled toasty sour bread and some manchego cheese.
Goes very well with a strong red table wine.
Mexican chorizo is soft and gushy and must be cooked.